It’s officially Fall here in Texas – I’m loving every minute of it thus far! When you can open all the windows and retire the AC, you know it’s going to be a fantastic day/week/month!
I’m so ready for camping trips, yard work and the holidays with my family. It’s truly blissful you guys – this is heaven!
I was pacing my kitchen last week and realized I needed to get cracking on Fall recipes, aka pumpkin spice madness and then everything holiday themed. In an instant I was so overwhelmed thinking about everything I needed to do, I had to stop myself from panicking and focus on this month only. As much as I know how awesome it would be to kick out recipe after recipe and be on point for each and every possible theme up until the end of the year – it’s not realistic for me at this moment in time. Ingredients get pricey, recipes need testing and perfecting as well as time to shoot, edit and post. SO I made a list of 1-2 recipes per holiday (Halloween, Thanksgiving, Christmas) and of course the overall season in which I love – Fall. This way I can still share content that’s time appropriate and not feel stressed out. I want to know I’m giving this site my all and balancing my time with my family. The holiday season/end of the year is always dedicated to seeing family and just loving the people I get to be around. I hope you all understand <3>
To kick-off Fall content, it felt necessary to share a quick and simple soup recipe! One that’s basic enough to adjust to your needs but still wallet-friendly. I want to focus more on food that’s delicious, affordable and fun to make. The best money-saving tip is to always buy local AND in season – meaning what’s currently seasonally available in bulk. Right now it’s squash, potatoes and onions.
This soup is quite simple, I only use about 5 ingredients total. That’s why I went ahead and added the croutons for extra flavor and texture. They’re totally optional though, you can even omit blending the soup or blending half and leaving half chunky.
Simple Butternut Squash Soup
Prep
Cook
Total
Yield 4 quarts
Ingredients
- 2 quarts Vegetable Stock
- 1 large Butternut Squash, diced
- 3 medium Yellow Potatoes, diced
- 1 medium Yellow Onion, diced
- Salt & Pepper, to taste
Instructions
- Wash and peel your potatoes and butternut squash, cut into equal cubes.
- Add your potatoes into a medium bowl and soak with cold water to help remove the excess starch.
- Dice your onion into chunks, discarding the outer layer.
- Place a 5-quart pot over medium heat and add your onion, stirring frequently.
- If it starts to stick, add a splash of vegetable stock. Cook your onions down until translucent, about 8-10 minutes.
- Drain your potatoes and pour everything into your pot (minus seasonings). Bring it to a boil and reduce the heat to low, placing a lid on top.
- Cook for 30-35 minutes, or until potatoes and squash are fork tender.
- Once everything is tender, season to your desired taste and turn the heat off. Carefully blend the soup until smooth, using an emersion blender. You can also add everything into a traditional blender, be careful as it’s very hot and may splash.
- Once smooth, serve hot topped with garlic herb croutons. I recommend a few drops of balsamic vinegar and diced green onions to finish it off.
Notes
Once cool, store extras in an air-tight container. Refrigerate for up to a week, freeze for later if desired.
Courses Entree
Cuisine Gluten-free, Vegan
Oil-Free Garlic Herb Croutons
Prep
Cook
Total
Ingredients
Instructions
- Cube your bread into even pieces.
- Preheat oven to 400 degrees F
- Toss bread cubes with spice as desired.
- Pour onto a parchment-lined baking sheet, in a single layer.
- Bake for 5-10 minutes or until crispy, tossing as needed.
- Once crispy, remove from the oven to cool.
Notes
Perfect for soups, salads and everything else!Store extras in an air-tight container for up to a week.
Courses Side
Cuisine Gluten-free, Vegan, Oil-free
This looks amazing! I attempted to make the sweet potato soup last night but instead of using broth, I thought I could use almond milk to make it creamy (I didn’t have broth). Unfortunately, I didn’t realize that I was using the vanilla almond milk! Ahhhhhhh! It was so weird. I put garlic and sage to try to counter act it. My daughter took her bowl and put cinnamon in it which was actually pretty good. I love your recipe though. I should try squash and broth, must be MUCH better Lol 🙂
You know I actually did the same thing with a tomato soup recipe not too long ago, it was hilarious and tasted completely awful! Hopefully next time you can give this a go with broth or unsweetened/original almond milk lol
It really is the best feeling when you’re finally able to open windows and leave them open! Love this time of year for that very reason and of course, all the delicious pumpkin-y, fall recipes. I’m loving this short ingredient list!!! What a great looking soup. If I didn’t just use my butternut squash for lasagna last night, I’d whip this up tomorrow…but I’m definitely adding this to my list of recipes to make this fall! I’ve enjoyed your posts this week <3
I couldn’t agree more! I’m so excited to be outside daily, hopefully I get to go camping in a couple of weeks.
I tried to keep this one super simple and affordable, people seem to appreciate that more. So I’m trying to keep a balance of content like it. Can’t wait to hear what you think of this one, I love that it takes very little time to throw together. Hope your Fall is off to a great start! <3
Really wish this recipe would include approximate measurements of butternut squash, etc. instead of just saying “1 large butternut squash”. Big pet peeve of mine with recipes :/
My apologies. I try to include precise measurements when I can and most of the time now with newer recipes. I’ll go back and edit this one.
oh dang, girl! i’m going to make these RIGHT now.
Hope you enjoy!
i made them and they were delicious!!!! 😉 great recipe! thanks!
So glad you enjoyed!